Name: Japanese Miso-Glazed Black Cod with Pickled Daikon & Shiso Rice
Prep time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 (5-6 oz) black cod fillet, skin-on, pin bones removed; 2 tbsp white miso paste; 1 tbsp mirin; 1 tbsp sake; 1 tsp sugar; 1/2 cup Japanese short-grain rice, rinsed; 3/4 cup water (for rice); 2 shiso leaves, finely sliced; 1/2 cup daikon radish, peeled and julienned; 2 tbsp rice vinegar; 1/2 tsp sugar (for pickling); 1/4 tsp salt; Microgreens, for garnish

Japanese Miso-Glazed Black Cod with Pickled Daikon & Shiso Rice

Peter

This Japanese Miso-Glazed Black Cod is a restaurant-worthy main designed for maximum umami and visual appeal with minimal fuss. The classic miso marinade infuses the rich, buttery fish with a sweet-savory glaze that broils up beautifully caramelized. Paired with fragrant shiso rice and tangy quick-pickled daikon, each bite is a symphony of contrasting flavors: sweet, salty, herby, and bright. A final flourish of microgreens adds a fresh, modern touch. This dish pairs perfectly with light sides like cucumber salad or miso soup, offering an elegant, balanced dinner in just over half an hour.

Ingredients

Instructions

In a small bowl, whisk together the white miso paste, mirin, sake, and 1 tsp sugar until smooth. Pat black cod dry and coat evenly with the miso marinade. Cover and let marinate in the fridge for at least 15 minutes (up to overnight for deeper flavor).
While fish marinates, combine rice and 3/4 cup water in a small saucepan. Bring to a boil, then cover, lower heat to a simmer, and cook for 15-18 minutes until water is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and gently fold in sliced shiso leaves.
Meanwhile, toss julienned daikon with rice vinegar, 1/2 tsp sugar, and salt in a bowl. Let sit for at least 10 minutes, tossing occasionally, until lightly pickled.
Preheat broiler to high. Line a small baking sheet with foil and lightly oil. Remove excess marinade from cod (reserve marinade). Place cod skin-side down on the sheet.
Broil the cod on the top rack (4-6 inches from heat) for 7-9 minutes, or until the top is deeply caramelized and fish flakes easily. If needed, tent with foil to prevent burning. While the cod broils, simmer reserved marinade in a small saucepan for 2-3 minutes to thicken into a glaze.
To serve: Mound shiso rice on plate, top with broiled black cod. Drizzle thickened miso glaze over the fish. Serve pickled daikon on the side. Garnish with microgreens for a fresh, elegant finish.